Monday, November 13, 2017

Eggplant Burger



Sunday is a day I will think of cooking something nice for the two of us.  A satisfying SUNDAY. To kill two birds with one stone, I decided to make this for our dinner.  Healthy Eggplant Burger with home sprouted sugar snow peas and homebaked burger buns. Craving to knead is strong and at the same time, the sprouts are ready for harvesting.  

It took me a few hours to make this delicious and at the same time healthy.  Hubby asked why I am making this for dinner, I told him simply because my hands are itchy to knead and my sprouts are ready for harvesting :)  Burger patties made from eggplant !!! For him a meat eater , it doesn't sound exciting for him , for I have a few tins of SPAM  ready for him, in case he doesn't like the vegan style of burger :p  Anyway, this is a to die for burger. The eggplant is so tasty .  I enjoyed two at one go while the hubby had his with slices of luncheon meat.  Hard to convince a meat eater :)  He missed a good healthy burger though :)


I am happy my burger buns turned out so good , shape and texture


the egg plant burger looks like beef burger :)

added cucumber pickles and tomato slices besides the
home sprouted peas shoots

 this added extra nutrients to the burger :)


love to stack up the burger 

Taste awesome... and who say
vegan burger doesnt taste good...

 you dont know what you are missing...this is yummy
good that I have added to my table menu

 the peas shoots taste good, young and tender
and fragrant..nothing beats homesprouted ones


my home sprouted dwarf sugar snow peas shoots


Eggplant Burger

Ingredients 
Makes about 6 burger size patties

2 large japanese eggplant , peeled and diced
2 tablespoons olive oil, divided
1 small onion (or 2 scallions), thinly sliced
1 garlic clove, minced
1 cup / 3.5 oz / 100 gr grated sharp Cheddar cheese
2 tablespoons chopped fresh parsley
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
1 cup / 3.4 oz / 96 gr almond meal (or gluten-free breadcrumbs)

*use vegan cheese to make them vegan

Directions
Heat 1 tablespoon of olive oil in a large (preferable non-stick) skillet over medium-high heat, add onion and salt and saute’ for 5 minutes until translucent. Add garlic and saute’ for 1 further minute, until fragrant.

 
Finally add eggplant cubes and saute’ - stirring every now and then - until browned and soft, about 10 to 12 minutes.
 
Transfer to a large bowl and puree/mash with an immersion blender (you can also use a food processor or a blender to do this).
Add cheese, parsley, black pepper and stir until well combined.
Add almond meal (or GF breadcrumbs) ¼ cup at a time and mix with your hands until it reaches a firm consistency and will hold up as patties (you might need to use more or less almond meal).
 
Transfer mixture to the refrigerator for 20 minutes to allow the almond meal to suck up some of the moisture.
 
Take the bowl out of the refrigerator and with dampened hands form 6 burger size patties.
Heat the remaining tablespoon of olive oil in the same skillet you used before over medium-high heat.
  
When sizzling, add patties (in batches if necessary) and cook for about 4 minutes on each side until browned.

Homemade Burger Bun

ingredients: 

210g bread flour
60g plain flour
125ml full cream milk
42g caster sugar
half teaspoon of salt
4g instant yeast
30g beaten eggs 
84g water dough
22g unsalted butter


Recipe for the water dough "water roux":
Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. Cook it until quite liquid consistency like the baby porridge. Transfer to a clean bowl to cool down. Use only amount required. The rest can be kept in the fridge for 2 to 3 days only. If there is grey mold, throw away.



Method of making the bun :



Place all the ingredients for kneading except the butter until everything come together and become a smooth dough then add in the butter a little at a time.



Let the dough slowly absorb the butter. Gently knead till dough is smooth and not sticking to hand.



Let it proof for 50 to 60 minutes in a clean bowl cover with cling warp.



Divide the dough into even size of 6 portions or any size you like it to be then let it rest for 10 minutes.



Shape the dough into smooth round shape. Prepare some water on a a clean plate and place a kitchen towel on the top. Damp the surface of each dough and run the damp surface around a bowl of sesame seeds. Place the dough on a baking tray and let the it proof for 40 minutes. Bake at 180C for 15 minutes.

Enjoy !



Thursday, November 2, 2017

Sambal Prawns With Stink Beans


Stink beans or Petai as Malaysians called them petai.  I started eating stink beans when I was 7 yrs old, and that is the time when I had my first taste of chilli.  Thus anything that is cooked with chilli has become my favourite.  My grandma was the first to introduce me and my brothers to spicy food.  And needless to say stink bean is the favourite of the family.  Whenever there are petai or stink beans sold in the market, be assured that we will be served this dish for our dinner.  That was the only time when the whole family sits together to have our meal.  

My grandma cooked the stink beans in simple style.  Just with dried shrimps and the pounded rempah that consists of serai, toasted belacan, dried chillies, fresh turmeric and shallots.  Simple and yet delicious.  With no assam paste, this taste good too.  Today , I will share my grandma simple sambal prawns with stink beans that can be served as side dish to nasi lemak and fried vermicelli. This is really good and I am sure you will want to cook this simple sambal prawns with stink beans for your family.


I bought 6 papan for RM9 from Tesco
 no worms , so worth it though it could
have been cheaper if I had bought from the orang Asli :p


this is how I cut open the skin of the stink bean,
cut a slit right across vertically and push out the bean

 red onions added for extra oomph
hubby loves red onions in his sambal petai


with just this one dish, I can have second helping
of rice :p

Sambal Prawns With Stink Beans

ingredients:

6 papan / stalks of stink beans - cut open and cut the beans into halves - wash and soak in cold water for extra crunch
1 large red onion - sliced
10 pieces of med sized sea prawns - remove shell, leave the tail intact
1/4 cup of dried shrimp - soak and pound coarsely
4 tbsp of rice bran oil or any vegetable oil
a pinch of salt and sugar for taste
1/4 cup of water

rempah paste for pounding

a handful of dried chilli ( if you want more heat, add more) - soak, and remove seeds
10 shallots
3/4 inch sq toasted belacan
1/2 thumb fresh turmeric
1 stalk of serai - sliced

Method:

Heat up oil in wok,  add in rempah and stir fry till fragrant, add in the pounded dried shrimps and continue to stir fry for another 15 mins till fragrant.  Add in 1/4 cup of water and continue to cook  till the rempah has thicken, add in the, sea prawns,  petai / stink beans and sliced onions, salt and sugar to taste. Continue to stir fry till the  prawns and stink beans are cooked through .  Dish up and serve.

Note: you can keep some in air tight container and serve as side dish for your fried noodles. Can keep a week in the fridge.

 Enjoy !

Tuesday, October 31, 2017

Canned Sardine Fish Curry And Soft Chapati


I seldom serve canned sardine on the table unless it is for making sandwiches.  I have eaten many times canned sardine fish curry from the chapati stall but have never thought of cooking it myself until I discovered that it is actually an easy dish to prepare.  Of late , I have been making my own chapati from home as I have found an easy and foolproof recipe online.  Chapati goes well with dhal curry, but hubby asked to make canned sardine curry for a change.  I took up the challenge and googled for one that is easy to prepare and yet delicious.  I checked out my favorite blog - Nasilemaklover  and found the one that I have been looking for.   Her recipe is simple and looks good.  As I was cooking it, I knew hubby will love it, it smell really good and after tasting it, I knew this dish will be a popular demand from the hubby . I used Sonia's recipe but added green chilli and bird's eye chillies for extra heat.  It goes really well with the soft and fluffy chapati made from home. Nothing beats homecooked canned sardine curry and homemade soft and fluffy chapati.  This dish is a keeper for sure. Can be eaten with chapati or rice.

 the brand of sardine I used for making 
this sardine curry is King Cup, our fav brand

  I added green chilli and bird's eye chillies
 for extra heat

 homemade chapati are healthier as I omit using
it is still soft and fluffy even without the ghee

Canned Sardine Fish Curry - adapted from Nasi Lemak Lover

ingredients:

1 large can sardine  -  tomato sauce flavour
1 large tomato - diced
1 tbs of chopped ginger,garlic and onion
3 sprigs of curry leaves
1 red onion sliced
*1 green chilli - sliced  - optional
*3 bird's eye chillies - sliced  -optional
2 tbsp of cooking oil
100 ml water

1/2 tsp mixed mustard seeds
1/2 tsp coriander seeds
1/2 tsp cumin seeds

seasonings
1 tsp salt to taste
1 tsp sugar
1 tsp light soy sauce
1 tbsp fish curry powder -  * I used Alagappa brand
1 tsp red chilli powder
1 tsp turmeric powder

Method:
1. Remove sardines from can, retain the tomato sauce
2. Pan fried sardines (without oil ) in a non stick pan, till both sides turned brown, set aside
3. Heat oil in a wok, add in ginger, garlic and onion paste and curr leaves, saute till fragrant.
4. Add in mustard, coriander and cumin seeds, mix well.
5. Add in the canned sardine's tomato sauce and water, add in the seasonings.
6. Once sauce boiled, add in the pan fried sardines, cook for another 1 min.
7. Add in diced tomato and onion slices, cook for another 1 min.
8. Dish out, serve hot with steam rice.

* this dish can be eaten with chapati, rice or bread

Soft Chapati
(make six 4 inch round Chapatis )
Ingredients:

1 cup Atta flour
1/2 cup hot water
1 tsp salt

Instructions:

1. Put one cup of atta flour in a bowl. Add half a cup of hot water and mix with a spatula or spoon. When there is no more water visible, stop mixing. Cover bowl and let it rest for 30 mins.

2. After 30 mins, add the salt, gently mix the dough for 2 mins, just enough to gather the dough into one piece. Cover the bowl and set aside for 30 mins.

3. Divide the dough into lime size balls. Set an iron griddle on medium high heat. Let it become hot. Take a dough ball and generously dust it with flour. Roll the dough into a 4 inch round . Place the chapati on the hot griddle. Let it cook for 10 to 15 seconds until bubbles starts to form on top. Flip the chapati and cook for 30 seconds more. Gently press on top of the chapati to make the chapati fluff up. Flip one more time and press on top. Chapati should beautifully fluff up.

Storing Chapati:
Line a bowl with cotton towel. Place the cooked chaapati on the bowl and cover with a towel. Chapati will stay beautifully soft for a long time.


Saturday, October 21, 2017

Deep Fried Beancurd Skin With Nestum Cereal Flakes


Each time I tasted something nice in a restaurant or any food stall, I will want to replicate it.  I find it more challenging than to just follow a recipe from my wide collection of  cookbooks.  Able to taste it and come back home to try replicate the dish to near 90% is an accomplishment for a home cook like me. I once ate this deep fried beancurd skin with nestum cereal flakes at a noodle shop and I loved it so much so that I came back home, tried a few times but was not happy with it and yesterday I managed to get it correct or at least 90% near to the original :)  This is an easy to make finger food that has to be consumed fast or it will turned soft. Eat it within 30 mins, it will still remains crispy and crunchy.  But not to worry, it finishes fast when it comes to this kind finger food.  Hubby loves it too and we will be fighting for the last piece LOL!  This will be another popular request from the hubby  :)


 beancurd skin for making lobak


prawn, minced meat and fish paste

spread a thin layer of prawn and fish paste on the  
surface of the beancurd skin


after applying a layer of paste, coat the surface with nestum cereal
 then deep fried in oil till crispy and golden brown


Deep Fried Beancurd Skin With Nestum Cereal

 ingredients:
1 piece of beancurd skin ( for making lobak ) - cut into 3"x 3" squares
100 gm prawn  , mince meat and fish paste  - ready made fish paste (40 gm ) minced meat (20 gm) from fishmonger + fresh prawns (40 gm) chopped finely
1 cup of nestum cereal flakes
1 egg - beaten - add a pinch of salt, a shake of pepper

oil for deep frying

Method:
Prepare the prawn and fish paste .  Add finely chopped prawns (30gm) to the ready made fish paste (50gm ) mix together with chopsticks till well blended. Leave aside.

Open up the beancurd skin and cut into 3" x 3" square.  Spread a thin layer of prawn and fish paste on surface. Apply beaten egg on top of prawn fish paste layer, then coat with nestum cereal flakes till it is well coated.  Deep fry on medium heat till golden brown.  Place on paper towel to absorb excess oil.

* note: oil must be hot before putting in the beancurd skin. Use a wooden chopstick to test out, If there is bubble around the chopstick end. It is ready for deep frying. 


Tuesday, October 17, 2017

Halloween Costumes From Rubbish Removal Items This Year, Next Year, and Every Year

When Clearabee comes by for your rubbish removal, be it a man with a van or a beebag, you will be heartened to know that much of this "rubbish" is turned into new found treasure! There's no better example of this than taking a trip to the thrift store for your Halloween costume(s) this year!



Fall is here! It's snuggle season with the cooler temperatures. The trees are turning spectacular sunset colors. And... the hallmark of the season is the small army of superheroes, witches, vampires, ghouls, and pumpkin dogs that roam our streets in search of free sugary treats. It's also a fine time for grown up costume parties

The National Retail Federation (NRF) predicts that 179 million Americans will participate in Halloween activities in 2017. 48.2 percent, or about eighty-six million, of these Halloween celebrants will be decked out in a costume! The numbers are likely similar in the UK.

Unfortunately, Halloween is not like it used to be when mum and dad helped the kids put together a costume from scrap materials around the house. No, the "new tradition" for the majority of families, for about two decades, has been to go buy a brand new costume and then toss it in the rubbish removal pile the day after Halloween after only a single wearing! Even though Clearabee is able to recycle or upcycle about ninety percent of their rubbish removal, there's still something you can do to decrease the waste going into our landfills even more!

Take a trip to the thrift shop, charity shop, or second hand store to put together a totally unique costume. Here are some ideas on how to create an eye popping halloween costume that will make you a Halloween star.

- Dress From a Different Decade

Dressing in the style of another decade is a type of Halloween costume that is always a hit. It's also the type of costume that is easy to find at a thrift store or a vintage clothing store. Are you going to a grown up costume party? How about a darling cocktail dress from the 1950s or a glam flapper dress from the 1920s? Do you miss groovin' under the disco lights? How about finding an old plaid leisure suit with bell bottom pants and funky white shoes? If you don't want to re-style your hair, you can hunt for a suitable anachronistic wig!

- Pick a Profession

This is a good strategy for kids who aspire to be a certain profession when they grow up. Do they want to be a doctor or a nurse? Find a white coat or some scrubs. If they want to be a mad scientist, in addition to the white coat, find some thick rimmed glass frames and wild up the hair! Look for some scientific paraphernalia for props like test tubes or simply a notebook labelled "Lab Notes." If they want to be a lawyer, find an old brief case and a suit. How about a professional football player? Find a helmet and a uniform. Just for fun, what about an spooky undertaker? Find all black clothing and an odd looking bottle you can label, "Embalming Fluid." Some kids may have no idea what they want to be when they grow up but picking out a "career costume" may get them thinking about it.

- Get Creative

A thrift store in Denver Colorado had people model the costumes they came up with items from their store for the local ABC TV affiliate. They were quite clever and some of the ideas may inspire you. They had a little boy with a hooded sweatshirt being Eliot from the movie ET. They attached the handles and basket of a small bike to his sweat shirt and found a stuffed ET toy to put in the basket. Quite adorable! They had a woman wearing a fringed old fashioned lamp shade to represent the leg lamp from The Christmas Story. Another woman was dressed as Ms. Frizzle from the Magic School Bus. She wore a black dress they had embellished will all sorts of cute patches and buttons, plus a cute stuffed gecko on her shoulder.

By the way, did you know that Ms. Frizzle has a cousin who owns and operates a recycling plant? Murph is his name and he knows what to do with
rubbish removal!

Here's another Halloween costume solution you can find at thrift stores:

You can often find fully made used costumes that found their way into thrift stores when Clearabee takes their rubbish removal items to a way station that they know will place these items in a thrift store to be used again instead of the landfill. The trick is to SHOP EARLY because these ready made costumes will go fast. This is useful way to get a low impact costume if your kid is dead set on being a trademarked superhero like Superman, Spiderman, Wonderwoman, Thor, or Captain America since these would be very hard to create from scratch. You can often find other iconic costumes that would be hard to copy exactly such as SpongeBob, Pink Panther, Winnie the Pooh, or Tweety Bird.

Happy Halloween everyone and stay safe out there!

 



Monday, October 16, 2017

Drunken Chicken Roll


Chicken meat can be prepared in many ways.  We can roast, stew, stir fry or poach them but today I am going to share with you another way to prepare chicken meat.  I remembered I did a cold version of drunken wings some years back . And it was a hit with the family.

To make a simplified version, I pressure cooked ginseng chicken soup for the family and took out a bowl to make drunken chicken roll.  I used two chicken leg, deboned them , season with salt and pepper , then rolled them up and tie with string to hold the shape.  Steamed the chicken rolls till cooked.  Add 1/3 cup of chinese cooking wine to the prepared ginseng soup and pour over the cooked rolls and soaked overnight in the fridge. Serve them chilled as appetiser or as a main dish.  A very delicious dish to serve the family or when you have guests to dinner :)


steam them for 20 mins till cooked


I skip the step of resting them in cold water to lock up the
juices....you can do that if you want but I let it cool down 
before pouring the ginseng wine soup over them


soak over night so that the ginseng wine flavored soup
get infused into the chicken rolls


my microwave tupperware comes in handy for this dish


when serving , remove the string and cut them into 1/4 inch thick slices


to make it look more appetising, I make a spicy cucumber
salad to go with it.  Yummz!

Drunken Chicken Roll

ginseng soup - one free range chicken , two ginseng roots, red goji , water enough to cover the chicken.  Pressure cook soup . Add salt to taste. Take out soup enough to cover the chicken rolls. The rest of the soup to be served as soup for the family.

2 chicken legs - deboned, keep skin intact
salt and pepper for seasoning the deboned legs
string for tying

1/3 cup chinese cooking wine - add to the prepared ginseng soup

To make spicy cucumber salad
2 japanese cucumber - slice thinly
2 tsp of chilli flakes
1 tbsp of balsamic vinegar
1 tsp of sugar

Mix all the ingredients together and chill in the fridge.  Serve with the drunken chicken rolls

Method:-

1. Deboned the chicken legs, keep skin intact.  Season with salt and pepper. Roll the deboned legs with skin facing down. Tie with string on both ends and middle of the rolls.  Place the rolled up chicken legs on a place and steam for 20 mins till cooked.  Take out and let it cool down. ( you can rest in cold water for 10 mins to lock in the juices but I skipped this step ) 

2.  Place the chicken rolls in a container and pour the prepared ginseng soup ( added with chinese wine) onto the chicken rolls. Let the rolls sit in the ginseng soup overnight in the fridge.  When serving, remove the string and cut into 1/4 inch thick slices. Arrange neatly on plate and serve chilled.  Serve with spicy cucumber salad as an appetiser or even as a main dish if you desire.





Thursday, October 12, 2017

Dhal Curry And Soft Chapati


WB and I had a sudden craving for homecooked Dhal Curry.  I googled for a easy one and found one from Sonia's blog - Nasi Lemak Lover.  I love all her recipes.  I gave her recipe a tweak and  added eggplant to it and used fresh turmeric instead of tumeric powder and added more dried chillies for extra heat . I have frozen blended turmeric         ( homegrown ) from the last harvest. I prefer fresh turmeric :p One thing about dhal curry is you can add any vegetables you like . A vegan dish that is nutritious, flavorful and delicious.   Dhal curry be eaten with chapati ( indian flatbread ) or rice.  I have not cooked this curry for a long time and am surprised that with Sonia's recipe, I did better than before.  Hubby complimented the dish . Thank you Sonia for sharing your dhal curry recipe :)  It is truly delicious ! And a keeper for sure.

  I added eggplant, more dried chillies for extra heat
and fresh turmeric instead of powder form :)
 fry the spices till fragrant
before adding the soaked dhal in

it is best to soak the dhal in water for 2 hours
to shorten the cooking time

 simmer for 1 hour to 1.5 hours under medium low fire
or till dhal has soften and gravy has thicken

 dhal curry can be served with rice or chapati

Dhal Curry - adapted from Sonia
 with some tweaks

ingredients:
1/2 cup dhal - washed, then soaked in water for 2 hours
3 green chillies - sliced
3 shallots- sliced
3 cloves garlic- sliced
1 large tomato - remove seeds - diced
1  large potato - diced
1 carrot - diced
1 small eggplant - diced
4 - 6 dried chillies -  *depends on how much heat you want
3 sprig of curry leaves

water -  1.5 litres
1 tsp of turmeric powder or 1/2 tbsp of fresh turmeric (pounded)
1/2 tbsp mixed indian herbs ( mustard seeds, cummin seeds etc...get from indian grocery shop)
salt to taste
1 tbsp of oil

Instructions:
1. Heat oil in a wok, add in shallots, garlic, mixed indian herbs, stir fry till fragrant.
2. Add in green chilli and curry leaves, continue to stir fry for a while. Add in the tomato, potato, eggplant, and carrot, mix well.  Then add in dhal and water followed by fresh turmeric (blended) or turmeric powder.
3.Simmer for 1 -1.5 hours over low heat or until dhall has soften (mushy look) and gravy has thicken.
Serve with rice or chapatis.


The Making of Soft Chapati

I have been searching on how to make soft chapati...after gathering some tips from all over the internet, I  put all together and make my own soft chapati.  Haven't really perfected the recipe , but it is still the best I have ever made.  I am using a technique used in baking bread called autolyse. The word sounds frightening but it is nothing but a resting period between mixing and kneading.  It helps the flour to absorb more liquid.  This is quite interesting . Instead of using room temperature water, I used hot water . ( it helps make the chapati softer )  You will notice that I did not use Ghee . This is a healthy version. The chapati remains soft when I store them in air tight tupperware. And I prepared them half a hour before meal time.  The chapati remained soft and warm.

 add hot water to the atta flour
and gently mix the flour and water till just mixed .
 Over mixing will activate the gluten
too much and interfere in absorption of water by the flour

once the flour and liquid is mixed like the picture above, 
 cover with a cloth and leave it to rest 30 mins
do not form a ball yet.

I always set the timer :) when resting the dough

 divide into equal balls , each ball about the size a lime

dust the board with atta flour
and roll the ball into a 4 inches disc

 place the chapati on a hot griddle


Soft Chapati
(make six 4 inch round Chapatis )
Ingredients:

1 cup Atta flour
1/2 cup hot water
1 tsp salt

Instructions:

1. Put one cup of atta flour in a bowl. Add half a cup of hot water and mix with a spatula or spoon. When there is no more water visible, stop mixing. Cover bowl and let it rest for 30 mins.

2. After 30 mins, add the salt, gently mix the dough for 2 mins, just enough to gather the dough into one piece. Cover the bowl and set aside for 30 mins.

3. Divide the dough into lime size balls. Set an iron griddle on medium high heat. Let it become hot. Take a dough ball and generously dust it with flour. Roll the dough into a 4 inch round . Place the chapati on the hot griddle. Let it cook for 10 to 15 seconds until bubbles starts to form on top. Flip the chapati and cook for 30 seconds more. Gently press on top of the chapati to make the chapati fluff up. Flip one more time and press on top. Chapati should beautifully fluff up.

Storing Chapati:
Line a bowl with cotton towel. Place the cooked chaapati on the bowl and cover with a towel. Chapati will stay beautifully soft for a long time.


Tuesday, September 26, 2017

Stir Fry Ceylon Spinach Shoots And Flowers With Minced Meat


Ceylon Spinach or Malabar Green is an easily grown vine found in tropical Asia and Africa.  Pick any flowers as soon as they form to keep the plant focused on producing new shoots and leaves which are the tastiest part of the plant.  This Ceylon Spinach is God's gift to me through the birds' droppings.   I found this Spinach growing in one of my pot. It grew so healthy and in no time I have been blessed with enough for our meals  .  I found out that the flowers could be eaten too :)

Wow, it really taste good and the flowers remained crunchy after cooking.  A quick simple stir fry with minced meat and garlic,  brings this dish to another level of deliciousness.   Wow, I shall keep  growing  this so that I can eat this everyday :) so delish ! I discovered by chance that the flowers could be eaten too. You can get this Malabar green from the supermarket but without the flowers of course.  I have the privilege to have this grown in my lil space which allows me to enjoy this dish anytime I feel like having it :) God's blessing indeed!


young shoots with the leaves and flowers
can be eaten raw or cooked


stir fry with minced meat and garlic
taste really good
 

the flowers after cooking is crunchy and taste really good
 


Stir Fry Ceylon Spinach Shoots And Flowers With Minced Meat

ingredients:

200 gm ceylon spinach shoots and flowers  - wash and drain dry
1/4 cup of minced meat - season with white pepper and soy sauce
2 cloves of garlic - minced
* optional - 2 bird's eye chillies - chopped
sea salt to taste
1 tbsp of rice bran oil

Method:

Heat up  1 tbsp of oil in wok, once oil is hot, add in garlic and stir fry till fragrant, add in the seasoned minced meat, stir fry till cooked. Put in the spinach shoots and flowers and chillies and stir fry on high heat till cooked. Add salt to taste. Dish up and serve with rice.

Enjoy!
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